Red River Chili

3 lb ground beef
¼ cup oil
1 lrg onion
1 clove garlic, minced
35 oz tomatoes, canned, diced
4 oz green chilies, diced
1 teasp celery seed, crushed
1 teasp cumin
1 tbsp chili powder
1 teasp salt
32 oz kidney beans, canned, drained


Brown beef in 2 tablespoons of the oil in a large kettle or dutch oven. Remove the beef as it browns.

Saute the onion an garlic in the remaining 2 tablespoons of the oil until tender, about 3 minutes.

Return the browned beef to the kettle and add tomatoes, beef broth, chilies, celery and cumin seeds, chili powder and salt. Bring to boiling and lower heat. Simmer, stirring occasionally, about 2 1/2 hours or until meat is tender.

Add kidney beans and cook 15 minutes longer.